If your bakery has operated batch mixers to blend the dough used to create bread, you should know about a much better way to achieve high-volume production rates. Since 1994, Exact Mixing has designed and manufactured a line of continuous mixers that represent the perfect machines for blending the dough used for baking all types of bread. The key difference between batch and continuous mixers for the production of the dough used for bread is the advanced hydration system built into continuous mixers that define modern industrial mixing equipment for bread manufacturing.
The hydration system we are referring to is called Hydrobond Technology, which is a proprietary type of hydration technology that evenly distributes moisture into bread dough recipes. Evenly hydrating dry ingredients is especially important for bread dough recipes because the recipes call for large quantities of dry ingredients to mix before the hydration stage. If your commercial bakery operates batch mixing systems, you can expect hydration to be much more uneven, which can cause lumps to form in the dry ingredients. The result is bread dough that comes out of a batch mixer inconsistent in size, shape, weight, and texture.
What Are the Other Reasons Why Continuous Mixers Outperform Batch Mixers?
By installing our continuous mixing systems, your bakery can quickly ramp up production to meet large orders. Unlike batch mixers, continuous mixers constantly measure, mix, and develop dough recipes. In addition to higher yields, continuous mixers allow your bakery to assign fewer, if any workers to monitor production orders. Your bakery saves money on labor costs, as well as on food costs because automated continuous mixers dramatically lower the amount of food waste because of the precise measurement of dry ingredients. Continuous mixers generate a steady flow of dough that remains consistent in size, shape, weight, and texture.
Quick and simple changeovers allow your bakery to handle a wide variety of dough production orders on the same shift. Moist dough leaves the development stage in usable-size bread loaves, which means you do not need to invest in additional machines to form dough into properly-sized loaves. Protective equipment inside a clamshell-designed chamber prevents dough contamination from both internal and external sources. Our continuous mixers are easier to clean and sanitize than cleaning and sanitizing batch mixers. Finally, one continuous mixer feeds multiple lines, while at the same time leaving a small footprint by saving your bakery money on energy costs.
The HDX Continuous Mixer for Bread Dough Recipes
Exact Mixing designs and manufactures a line of five continuous mixers, with each mixer specializing in producing a certain type of dough for baked goods. For blending liquids with the dry ingredients required to make bread loaves, the HDX continuous mixer is the recommended option for our customers. The machine also produces the dough used for baked goods such as buns, tortillas, and English muffins. Our engineers designed the HDX continuous mixer to operate in two stages. The first stage blends all the dry ingredients using a twin-screw blade. During the second stage, a single-screw blade gently kneads the dough to form bread loaves. This machine can reach dough production rates that exceed 10,000 kg an hour. The standard features of the HDX continuous mixer include steel construction, as well as liquid jacketed and insulated mixer barrels that include inlet and outlet connections.
Exact Mixing designs and manufactures the most technologically advanced dough-mixing machines to meet the high demand for bread loaves. Our team of engineers is available to provide expert advice on how to maximize production outputs and improve the consistency of the dough used to form all types of bread. Learn more about the HDX continuous mixer for bread manufacturing by submitting the Contact form or by calling us at 610-693-5816.
